Sunday, August 18, 2019

Nabeyaki Udon

Nabeyaki Udon (鍋焼きうどん) is a hot udon noodle soup traditionally served in particular person donabe (earthernware pot) or iron pots.

Nabeyaki Udon


Besides udon noodles, the soup typically contains chicken, kamaboko (fish cake), mushrooms, and vegetables reminiscent of spinach, Tokyo or naga negi, and carrot. In addition, an egg and a huge shrimp tempura is served on top.

Watch How to Make Nabeyaki Udon 鍋焼きうどんの作り方

Tender udon noodle served in savory dashi soup, topped with chicken, carrots, shrimp tempura, kamaboko, and mushrooms.


The literal translation for nabeyaki udon is, you’ve guess it, “cook in hotpot udon”. This nabeyaki udon recipe (especially with step-by-step pictures) would possibly appear long, and to be honest, it took fairly a whereas for us to shoot the video. BUT! The recipe is simple and doesn’t take that lots attempt to make (if you don’t ought to video every step). Simply make dashi (soup stock), upload udon and meals you're keen on in a pot, and cook!

Nabeyaki Udon in ceramic pots.

The most time eating section for me was making shrimp tempura from scratch. I realize fairly lots of reader don't have entry to frozen shrimp tempura in local grocery stores, but should you do I’d suggest utilizing packaged shrimp tempura to save time (or you possibly can skip on shrimp tempura. No? I know, that’s the greatest section right?).

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All the meals I even have covered for nabeyaki udon are meals which are widely utilized in Japan. If you can't discover the similar meals like kamaboko (fish cake), it’s okay to skip and use meals which are on hand to you.

On a chilly and wet day like today, a steaming pot of nabeyaki udon served proper on the desk is truly comforting.

Nabeyaki Udon in a ceramic pot.
Get Your Donabe (Earthenware Pot) Ready!
Japanese Earthenware Pots on a wood table.
How To Season Donabe (Earthenware Pot)

I desire you take pleasure in making my Nabeyaki Udon recipe! If you make certainly one of those recipes, snap a image and hashtag it #JustOneCookbook. I love to see your creations on Instagram, Facebook, & Twitter! Thank you so lots for studying and till subsequent time!

Similar Recipes:
Hoto – Noodle Soup from Yamanashi
Oxtail Udon
Miso Nikomi Udon
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5 from 2 votes
Nabeyaki Udon | Easy Japanese Recipes at JustOneCookbook.com
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NABEYAKI UDON
Prep Time30 minsCook Time30 minsTotal Time1 hr

Fight the chilly days with this steamy Nabeyaki Udon served in donabe. Topped with chicken, tempura & thousands of vegetables in an umami dashi soup, this hot noodle soup can be your favourite type of winter remedy food.
Course: Main Course
Cuisine: Japanese
Keyword: hot pot, noodle soup, udon noodle
Servings: 2
Author: Nami





INGREDIENTS


4 dried shiitake mushrooms
½ cup water
1 stalk spinach (rinsed)
1 inch carrot (1" = 3 cm)
1 package deal deal Kamaboko (fish cake) (but you'll in basic terms need a couple of slices)
⅓ shimeji mushrooms (⅓ mushrooms = 1 oz or 28 g) (bottom 1/2" trimmed)
6 inch Negi/Long Green Onion (6" = 15 cm) (use white part, or leeks + inexperienced onions/scallions)
1 fowl thigh
2 package deal deal Udon noodles (I like sanuki udon)
2 huge eggs
2 stalks Mitsuba (Japanese parsley) (optional)
2 Shrimp Tempuras (see beneath for instructions)
Shichimi Togarashi (Japanese seven spice) (optional)
For Udon Soup:
3 cups dashi (3 cups = 720 ml)
⅓ cup shiitake dashi (reserved from rehydrating dried shiitake, see instructions)
2 Tbsp mirin
1½ Tbsp soy sauce
1 tsp salt (kosher or sea salt; use half if utilizing desk salt)
For Shrimp Tempura:
2 shrimp
25 g tempura batter blend (25 g = 0.9 oz)
40 ml water (40 ml = about 3 Tbsp) (cold)
Potato/corn starch (for dusting)


INSTRUCTIONS

Gather all of the ingredients.

Nabeyaki Udon Ingredients
Soak dried shiitake mushrooms in water to rehydrate for 15 minutes. You need simply sufficient water to disguise the mushrooms, and vicinity a smaller bowl on upper to hold the mushrooms submerged underneath water.

Squeeze the extra water out of mushrooms. Cut off the stems if there are any and rating a pass on top. Keep the leftover soaking liquid (dashi) for udon soup. Strain the dashi by way of a mesh strainer to take away any grit or impurities earlier than using.

In flippantly salted boiling water, blanch the spinach beginning from the stem edge for 1 minute.

Soak the spinach in iced water to steer clear of overcooking. Squeeze water out and cut into 1 ½” (4 cm) pieces.

Slice the carrot. Optionally you possibly can cut out the carrot suitable into a flower form with a
Cut kamaboko into thinly slices and smash shimeji mushrooms into small pieces.

Slice naga negi diagonally and cut the fowl into 1” (2.5 cm) pieces.

To make udon soup, combine dashi soup and dashi from dried shiitake mushrooms in a small saucepan. Bring it to a boil over medium excessive heat.

Once boiling, upload mirin, soy sauce, and salt. When boiling again, turn off the warmth and set aside.

To make shrimp tempura, first we practice shrimp. Follow this guideline to blank the shrimp and make them straight.

To make shrimp tempura, click on proper the following for the whole instructions, from how you possibly can make tempura batter and to deep fry. For today’s recipe, I used tempura batter mix. Simply combine tempura batter blend and chilly water.

Cook udon in a boiling water. Once the noodles are separated, take them out and soak in ice water to steer clear of from cooking further. Drain and set aside.

Divide meals (except for egg, spinach, and mitsuba) into NULL particular person earthen donabe clay pots (or use any giant pot).

Add udon soup and disguise with the lid. Bring the soup to a boil over medium excessive heat. When it involves a boil, depart the lid just a little open to permit some steam out, or it's going to overflow. Lower the warmth and simmer to practice dinner till the fowl is cooked through.

Add an egg, spinach and mitsuba and disguise to practice dinner till the egg is performed for your liking.

Add shrimp tempura on upper and serve. Sprinkle shichimi togarashi (Japanese seven spice) should you just like the soup spicy.
Nabeyaki Udon 16source